Participants:
Series Code: DDCC
Program Code: DDCC000014A
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00:22 Hola,
00:24 nei ho ma, and welcome to Creative Cooking. 00:27 My name is Nicole Braxton. 00:29 And I will be your vegan tour guide. 00:31 I plan on introducing your taste buds to delicious 00:34 and nutritious dishes from around the world. 00:37 Today, we're going to explore the beautiful Asian continent. 00:42 And for some of the meals that we'll prepare today, 00:44 we will have a ginger coconut soup, 00:47 fried rice, and peanut saute sauce. 00:49 And you will find out a little bit later 00:51 why this place is so special to me. 00:54 But before we get into that, 00:55 I'm going to invite my lovely assistant Alex to come 00:58 and share a little bit more. 01:00 Hey, Nicole. Hi, Alex, welcome. 01:02 Thank you. Come join us. 01:04 So Alex will be assisting with creating 01:07 our ginger coconut soup. 01:08 And the ingredients for that include... 01:39 And, Alex, could you go ahead and show us 01:41 how to make this soup? 01:42 Sure thing. 01:44 First, I want to thank you for allowing me 01:45 to be on your show, Nicole. 01:46 I'm happy you're here. 01:48 And how we start this off is 01:49 we start with three cups of water. 01:51 So if you mind putting that into our pretty red pot, 01:53 that'd be great. 01:54 Absolutely. 01:57 So next, we'll probably adding our lime grass. 02:00 So our lime grass, we'll be cutting in half. 02:03 It's usually two to three pieces cut in half. 02:09 And we can go ahead and throw that in. 02:10 Okay. 02:12 Next, we'll be needing two teaspoons... 02:15 No, yeah, teaspoons of our chicken seasoning. 02:18 Alrighty. 02:20 Two teaspoons of the chili powder, 02:23 chili sauce. 02:25 And we're going to need three to four teaspoons of ginger. 02:29 So well, what I need to shred it. 02:33 So after shredding our ginger... 02:38 We got to get this ginger... 02:39 It's really a beautiful smell... 02:40 Ginger is a root. 02:42 It has a very good healing ability in it. 02:47 It has a really good healing ability in it. 02:51 And it tastes really good. 02:54 It's also really good in lemonade. 02:57 It is a lot of zesting going on here. 03:00 One of the other things that I really like about ginger, 03:03 it's really good for the digestive system, 03:05 and it helps to build the immune system 03:08 when you're sick or getting over a cold. 03:10 So I really believe, as he said, 03:12 ginger is a great thing to start incorporating 03:14 within your diet. 03:15 It's a good thing to have regularly 03:17 to help build your immune system 03:18 and have a healthy body. 03:21 So, Alex, after you grate the ginger, what's next? 03:24 So after the ginger... 03:26 We have about three to four teaspoons, 03:28 like I said before, 03:29 we're going to start to trim our corn down. 03:31 So I'll actually hand you the ginger. 03:33 Awesome. 03:35 All right, thank you. 03:37 You can do so much with corn. 03:39 You can pop it, you can throw it in soups, 03:41 and just eat it raw, you know. 03:44 But let's go ahead and start peeling it up. 03:46 So just kind of give it a nice slice. 03:48 We need about half a cup of corn. 03:51 So just go ahead and fight with that corn, 03:55 get all those extra pieces off. 04:06 Just kind of tear it apart. It's a... 04:09 It's a tough one. It's a tough one. 04:13 Just give it a couple more scoops here. 04:16 Awesome. 04:18 So we'll go ahead and put that into our little 04:19 measuring cup here. 04:26 All right. 04:27 So we take our corn, we'll pour that in. 04:29 There you go. Thank you. 04:32 And then, last but not least, for our base, 04:34 we put in our kaffir leaves, just two kaffir leaves. 04:38 Where can we get kaffir leaves, Nicole? 04:40 You can get it at your local Asian store. 04:43 We found them... 04:44 They usually freeze them to make sure they stay fresh. 04:47 So we put those in there. 04:48 But one cool thing I noticed about this soup, Alex, 04:51 is the lemon grass, 04:53 it's really taking on aroma of its own. 04:54 What is the significance of lemon grass? 04:57 So lemon grass is a very citrusy-flavored vegetable. 05:01 And it tastes really good 05:03 'cause it releases this acids into the soup 05:05 which give it a whole new life, you know, 05:07 it makes the soup more alive. 05:08 Wow. It's really good. 05:11 Wow, this aroma is amazing. 05:13 I wish you could smell this with us 05:14 but don't worry, you can do this at home. 05:16 This smells so good. 05:20 Awesome. So what's next? 05:21 So what we will be doing is letting this sit 05:23 for about 15 minutes on simmer. 05:25 So that the flavors can really combine themselves, 05:28 you know, so they can become one flavor. 05:30 So after the 15 minutes, 05:32 I'll tell you what to do after that. 05:34 So... Okay. 05:35 So as this simmers, Alex, 05:37 I just want to ask you few questions. 05:38 I remember us talking, you were sharing some things. 05:41 I just want to know 05:42 what has having a plant-based diet 05:45 done for you in your life? 05:47 Actually, it's had a very big impact on me, Nicole. 05:50 When I was at Great Lakes Adventist Academy, 05:52 I was about 320 pounds. 05:55 I was very self-conscious about my weight. 05:58 It was really a tough time for me. 06:00 And I had worked at a summer camp that summer. 06:05 And I went over to a group called Campus after the summer. 06:08 Okay. 06:09 And that's when I decided to become vegetarian. 06:11 When I became a vegetarian, 06:14 I lost like 20 to 30 pounds by exercise, 06:18 by eating healthy food, just being vegetarian. 06:23 And over this past two years, I've actually lost 70 pounds, 06:27 and I'm around 260, 259 actually right now. 06:31 That's incredible. 06:32 So it's still got weights to go to my ideal weight 06:34 but it really being a vegetarian and vegan 06:36 has definitely helped my lifestyle greatly, 06:38 like I feel so energized, I feel so much clear mind. 06:42 It's really been a blessing just to eat different. 06:45 That's inspiring. 06:47 So you're telling me that you went from 06:49 eating all different types of food... 06:50 Oh, yes. 06:52 Into now eating vegetarian and then... 06:54 Eating vegetarian and now eating plant-based 06:56 and you feel better eating that way? 06:58 Yes. 07:00 Do you miss it? 07:01 Not really. Okay. 07:02 You know, there's a couple of times 07:04 where I'm looking at the chicken, you know, 07:05 in the store when my friends order it at the restaurant. 07:06 You know, it smells really good, you know, 07:08 the desire is like, "Man, it's still there." 07:10 But I know that by eating that stuff, 07:12 it really affects me, 07:13 it really kind of makes me feel drowsy. 07:15 And it just isn't the same anymore. 07:18 So no, it's not as much of a temptation 07:21 as it was when I first got off. 07:22 Wow, Alex. That is really inspiring. 07:25 Thanks for sharing that. Yeah. No problem. 07:27 I, you know, speaking of plant-based food, 07:30 tell me how to finish this ginger coconut soup, 07:32 I'm really, really excited about that. 07:33 Most definitely. Okay. Okay. 07:35 So after you've let it sit for about 15 minutes, 07:38 then you would add what we're about to do. 07:40 So we'll add... 07:41 Go ahead and add our coconut milk. 07:43 Okay. Remember, after the 15 minutes. 07:44 Alrighty. 07:46 Yeah, your coconut milk. Hmm-mm. 07:52 Also when the coconut milk is all added and stirred in, 07:57 you also add about a cup... 08:00 It says about a half a cup of soy curls. 08:02 I like a little bit more meat in my soy curls. 08:04 So I like to put about 08:05 at least a cup of soy curls into it. 08:08 So I'll pass that to Nicole. Okay. 08:14 And before you put the soy curls in, 08:15 what did you do? 08:16 Do they come like this or...? 08:18 Oh, yeah, so remember the soy curls have to soak 08:20 for about 10 minutes before you put them in. 08:23 The soy curls soak for 10 minutes, 08:25 you drain the water out, 08:27 and then you put them into your soup. 08:28 Okay. Then we take one lime. 08:31 And we go ahead and cut it in half. 08:36 And then you take it 08:37 and you cut it into little wedges. 08:39 So you take your knife and you go ahead and... 08:41 I'm going to use this one, it's a little sharper. 08:43 I'm going to cut it into wedges, hopefully. 08:48 So you're going to want two lime wedges. 08:53 Two lime wedges. 08:54 And you're going to squeeze them into your soup 08:56 about 15 minutes afterwards. 08:58 So you're going to add this toward the end of your soup 08:59 being completed. 09:01 So, again, you'd wait 15 minutes 09:02 after you put the coconut milk into it 09:05 and then, I mean, the longer the soup sits, 09:06 the better. 09:08 So here is the other lime. 09:10 And that finishes it off. That's it. 09:13 Well, thank you, Alex. 09:14 The smell is amazing. 09:16 I really enjoyed. 09:18 I can smell the lemon and the lime. 09:21 The citrus smell from the lemon grass is amazing. 09:26 And the kaffir leaves, wow. 09:28 It all starting to come together and combine. 09:30 Yeah, it's really amazing and remarkable soup. 09:33 It's really light, it's really refreshing, 09:34 it's just a beautiful soup to start off your day. 09:37 Thank you so much for sharing this amazing soup with me. 09:41 And I'm looking forward to trying it. 09:42 So I appreciate you being here with me, Alex. 09:44 Thank you, again. Thank you, Nicole. 09:46 All right, take care. Take care. 09:49 So for our next recipe, 09:50 we'll be making fried rice with peanut sauce. 09:53 The ingredients include... 10:23 Now to get started with our dish, 10:26 I'm going to go ahead and cut our onion. 10:28 Now if you have tuned in, in our previous episode, 10:31 you know, to cut the onion straight down the middle. 10:34 A great trick that I like to use 10:36 is making little slits in the onion 10:39 going down this way. 10:43 And then I like to cut it in the middle. 10:46 And then slowly rock my knife back and forth 10:50 as I cut the onion. 10:57 Okay, now I'm going to continue to chop. 11:04 Alrighty, then I'll do the other half. 11:10 Onions are really great to add to your dishes 11:12 'cause it adds a lot of flavor 11:14 and it builds a great base. 11:16 You can add this into a mirepoix 11:18 which includes celery, 11:20 carrots, and onions. 11:23 So it's really good to start incorporating this. 11:26 And the rocking motion again 11:28 as we're finishing up the onion. 11:30 This really helps to make cutting more effective. 11:34 All right, so I'm going to take my onion, 11:36 and I'm going to chop it, and put it to the side. 11:40 Now we want to get started on the rice. 11:41 So on the recipe, it says for you to cook the rice 11:46 as normal which you should do. 11:47 And a cool tip since you're tuning in today, 11:50 I'm going to let you know 11:52 what you can do to also get the great texture 11:54 that you're looking for 11:55 so that the rice doesn't become too glutinous 11:58 is to use a little bit of olive oil. 12:01 So I'm going to turn my pan on. 12:04 I'm going to put a little olive oil at the bottom. 12:09 And then I'm going to take my brown rice, 12:12 right here, okay. 12:14 And the great thing about brown rice 12:16 is the fact that it breaks down into our bodies 12:19 and when we digest it a lot slower than white rice. 12:22 So I'll put some brown rice inside of the pan. 12:26 And my objective of doing this 12:28 is to let it brown a little bit. 12:30 And by browning it, 12:32 it helps to make it less glutinous 12:35 as we're cooking. 12:38 So I'm just going to brown the rice. 12:41 And it has a nice texture when you are making it. 12:47 And the other great thing about brown rice is 12:49 it has and it's full of fiber. 12:52 What fiber does is it essentially 12:54 acts like a broom within your system, 12:57 and it gets rid of all the different things 12:59 in the body that are unhealthy, 13:00 and it helps to keep you regular 13:02 as well as it helps to keep you healthy. 13:04 So brown rice is a great thing to start incorporating 13:07 into your diet. 13:09 I would definitely recommend it over white rice. 13:12 And it's really good especially for diabetics 13:15 because it breaks down into sugar slower. 13:18 And so this is a great thing. 13:20 But also, I remind you, if you're diabetic, 13:23 it's important to not use as much. 13:25 But if you're going to use rice, 13:27 I would highly recommend brown rice 13:29 as opposed to white rice. 13:32 All right, so right now, I'm just browning, 13:35 and I'm browning the rice, and it's called-- 13:39 So I'm just browning my rice right now. 13:45 All right, now if you would like to season your rice... 13:49 I'll let you see that, you can just look in. 13:51 This is what the brown rice looks. 13:53 I'm just browning on each side. 13:56 And you can let it get a little bit more brown, 13:59 let the heat sit on that. 14:01 And now if you would like, 14:04 you could add a little bit of salts 14:05 or you could add some chicken seasoning. 14:08 This is to give the rice a little bit more flavor 14:10 or you could follow you instructions 14:11 as it's listed on your box, that is fine as well. 14:14 But for me like a little more flavor 14:16 so I might add a little bit of chicken seasoning to the rice. 14:22 Now in proportion to our rice, 14:25 we have two cups for every one cup. 14:28 So right now the recipe calls for three cups of brown rice. 14:32 So I'm going to add six cups of water. 14:36 So I'll pour in my water. 14:44 And it's imperative that you touch it 14:46 or stir this rice very little when it's in this state. 14:50 So now just let it sit and cook 14:52 as according to the instructions. 14:56 Now we will get started on the different vegetables 15:01 that we're going to put in our stir fried rice. 15:04 So while that cooks, I'll put it on a different eye. 15:10 Okay. 15:12 And now for our stir fry, 15:14 we have the onion 15:16 and we're going to add some red bell pepper as well. 15:19 It's really important to have different colors in your meals. 15:22 It also is a symbol of how many different nutrients 15:25 you're getting in your dishes. 15:27 So let's just add some red bell pepper. 15:29 We can see right here, and I'm cutting this up. 15:38 Okay, peppers are really great things 15:41 you could put it directly fresh into your salad. 15:44 And in this case, 15:46 we're going to put it in our stir fry 15:48 so we'll dice it up. 15:54 Okay. 15:57 And you'll still do 15:58 the same rocking motion back and forth. 16:08 Alrighty. 16:09 So we have some red peppers. 16:11 We also... 16:13 After you're done chopping, 16:14 you continue to chop all the red peppers. 16:16 We also will have some garlic. 16:27 Garlic is a really great thing 16:29 to start incorporating into your diet, 16:32 it helps to build your immune system, 16:34 and it's excellent for helping to have a strong immune system 16:37 for colds and to help fight them off. 16:40 So garlic is a really good component 16:42 to start adding to your daily life. 16:44 Beyond flavor, it has a lot of good medicinal properties. 16:48 So then I'm going to chop up my garlic, like so. 16:54 It smells so fresh. I absolutely love it. 16:58 Now one of the reasons that I chose Asia 17:01 is because in one point of my life, 17:03 I got to study there in Hong Kong, 17:05 so Asia has a really important part in my heart. 17:09 So I'm excited to share with you 17:11 some cuisine that's inspired, it's inspired from there, 17:14 there's all different types of cuisine there. 17:16 But this is just a fusion 17:17 that I've made just from visiting 17:19 and trying different foods. 17:21 So we have some garlic and now I'm going to get a wok out. 17:28 Okay. 17:35 So I'll put some oil at the base. 17:42 We'll put our onions in. Let the pan heat a bit. 17:46 We'll put our onions. 17:50 Okay, you can hear the sizzle. 17:53 Wow, this is amazing. I wish you were here. 17:56 Okay, so we have our onions, we have some garlic. 18:01 And we also have some red bell peppers. 18:04 Along with that we're going to put in some carrots. 18:17 Okay, now we're going to let that saute. 18:21 You almost have every component for a mirepoix 18:24 but we're missing celery. 18:26 But overall, this is what you do. 18:28 They are sauteing. It looks like this. 18:32 Just all the different fresh veggies sauteing and sizzling. 18:38 It smells amazing. 18:39 And I didn't even put much in there. 18:41 The garlic is standing out. 18:42 The onion has a very pungent smell. 18:48 So one principle that I really would like to teach with you, 18:51 now at home, my goal is to empower you 18:54 to be the best cook and chef in your kitchen. 18:57 There is a principle. 18:59 There's five different key components 19:02 when it comes to flavor. 19:03 There's tangy, there's sweet, there's pungent, 19:08 there's hot, and amalgamation 19:11 which essentially a combination of all those. 19:13 So when making your food, 19:15 make sure to incorporate 19:16 all the different types of seasoning factors 19:20 so that you can have a well-balanced meal. 19:23 So that is stirred in. 19:26 And the recipe calls for about a fourth cup of broccoli 19:30 which is about this much. 19:31 But if you would like to add more, 19:33 we can add more as well. 19:37 So for every recipe that's listed, 19:39 I really challenge you 19:41 to incorporate it into your own. 19:43 Add what works best for you. 19:47 So I'm going to chop up some broccoli, 19:52 put that in there. 19:56 Maybe a little bit more just in case 19:58 if you're feeding more people than just yourself. 20:03 Okay, so we're stirring it. 20:06 And right now, 20:08 all the oils are coming out from the onions, the garlic. 20:12 And it's really giving this broccoli a really deep green. 20:16 It's really beautiful, very vibrant. 20:19 All right, so we have that. 20:22 And now I'm going to add some sesame oil. 20:31 Okay. 20:33 I'll put some cabbage, 20:34 fresh cabbage in there as you can see. 20:38 Pour that in there. 20:40 I've saved some to garnish at the end. 20:48 All right. 20:50 Okay, so now the rice is boiling, at home 20:53 you would have the normal time. 20:55 But for you today, 20:57 I brought you some brown rice 20:59 that is ready to be added to our mixture. 21:04 So we'll take the brown rice and we'll pour it in, 21:08 like so... 21:16 Okay. 21:21 All right, so we're stirring it. 21:26 Okay, now I'm going to add some Amino Braggs 21:30 which is a really great replacement for soy. 21:33 It's healthier, it's non-GMO, and it also has Amino Braggs, 21:37 what we have shared is a part of a protein. 21:41 So there's 28 aminos that make up a protein 21:44 and this includes some of them so put that in there. 21:50 All right, make sure we're stirring it. 21:55 And then if you find 21:58 that you would like to add a little more moisture, 22:00 if you want some more Amino Braggs, 22:02 you can do that as well. 22:03 I'm going to turn this down, and we're going to put... 22:10 our finishing sauce on it. 22:13 So that brings us into our next recipe 22:15 which is quick and easy, 22:17 it is our peanut sauce. 22:19 The ingredients include... 22:40 Now let's get started with this delicious sauce 22:42 that I love to top over the fried rice. 22:44 So now how we start it off 22:46 is we'll put some crunchy peanut butter 22:49 right into the sauce pan, like so. 22:53 And you want to heat it to about medium heat 22:56 so that it can begin to melt. 22:59 Alrighty. 23:03 As you know peanut butter does have a protein in it 23:06 so it's good to include within your diet. 23:08 We're also going to have some minced garlic. 23:09 So I'll just chop this up, like so. 23:15 Okay, so I'll put the minced garlic in there as well. 23:20 We'll put some lemon juice. 23:26 You can hear a nice sizzle when you pour that in. 23:31 The aroma is amazing. 23:33 It's very sweet yet savory with the lemon juice 23:37 and the peanut butter. 23:39 We'll put some honey in there as well. 23:47 Okay. Honey is a great natural sweetener. 23:51 It's really good. 23:52 I found that when I have cooked for other people 23:54 that are watching their sugar, honey 23:56 was a really good replacement as opposed to processed sugar. 23:59 Now I'm going put some sesame oil in there. 24:06 So we have Amino Braggs, sesame oil, 24:09 and then a key ingredient 24:10 if you would like to make it more liquid, 24:17 you can add a little bit of olive oil in it as well. 24:20 But if you'd use it as a recipe, that's fine. 24:23 You can put a little olive oil if you like. 24:27 Okay. 24:29 Now, I'm going to add some cilantro, 24:34 calls for about teaspoon, 24:38 and chop up some cilantro and pour it in. 24:45 And now... Wow, that is amazing. 24:49 You can look, it's melting down... 24:55 so the cilantro and the peanut butter 24:57 is all coming together. 25:00 So now what I'll do is 25:01 I drizzle this over my fried rice. 25:06 And you can even incorporate and stir it in as a sauce. 25:10 So you put it in there 25:12 so now you have a peanut saute rice. 25:15 Drizzle it on. 25:18 And now your sauce 25:19 and your fried rice is complete. 25:22 So we've cooked a lot today, 25:24 and I've had so much fun with you. 25:25 Let's review what we cooked. 25:27 Now we made this delicious fried rice together. 25:30 And what I really like about it is all the different colors 25:33 which symbolize the different type of nutrients 25:35 we're getting from this dish. 25:37 We have the red from the red bell pepper, 25:40 we have the orange from the carrots, 25:43 also has beta-carotene in it, 25:45 we have garlic, onions, I put some cilantro. 25:50 It's really, really delicious and fresh. 25:53 Another thing that I would recommend 25:54 if you're really busy, 25:56 you can make your rice ahead of time, the day before. 25:59 And then all you have to do when you come home 26:01 from such a busy day 26:02 is just stir everything together in your wok. 26:05 And then voila, 26:07 you have fried rice that is delicious. 26:09 Another good thing I like to do is take the lime 26:12 and just squeeze it over the fried rice. 26:15 And this helps to accent 26:17 all the different flavors within the dish. 26:18 We have some sweet, some spicy, some tangy. 26:22 And if you'd like to make it spicy, 26:24 you can add different sweet chili garlic in it, 26:27 anything that you like to do. 26:28 Ultimately, you are the chef at home 26:31 so make the alterations that you like. 26:32 Our next dish is our ginger coconut soup 26:36 which is really delicious. 26:38 I really enjoy it because it's light, it's sweet, 26:42 and it also has a very savory taste. 26:45 The great thing about it is that 26:48 it has different cilantro in there, 26:50 the lemon grass brings out the citrus, 26:53 and it's very sweet and light. 26:57 And the great thing about it is 26:58 if you want to add more flavor to it, 27:00 what you can do is, 27:02 you can put additional chicken style seasoning in it 27:04 and adjust it to meet your needs. 27:06 And the last dish that we made today 27:09 is the peanut saute sauce 27:11 which is really great to be drizzled over your fried rice. 27:14 The other thing that you can do with this, 27:15 you can put it into crapes, you can add it to dessert, 27:19 you could use it as a base 27:21 when it comes to maybe a gravy, it's really versatile. 27:25 So these are the dishes that we made today 27:28 and ultimately it's been a pleasure. 27:30 There's one thing that I do want you to remember. 27:33 Beloved, I pray that you may prosper in all things 27:35 and be in health just as your soul prospers. 27:38 Thank you again for tuning in to Creative Cooking. 27:40 See you next time. |
Revised 2018-04-26